First person to use this name on MO: I. G. Safonov
Reference 1: Cap 4-6 cm, dark violet-purple, purlish-red (light reddish-purple 240 to grayish-red 19 and dark grayish-red 20), smooth with a silky sheen, margin even, peels 3/4 or more. Gills cream-white, close, broad, forked at base. Stem white, equal. Odor nill. Taste mild. Spores white (A), 7-8.5 × 5.5-7 microns, warts 0.9-1.2 micron, isolated. Pleurocystidia weakly SV+, narrow, cylindrical. Mixed woods.
45. Russula sericeonitens sp. nov.
(The silky-shining Russula.)
Pileus 4–6 cm. broad, very regular, rather thin, convex then plano-depresed, dark violet-purple or dark blood-red tinted purplish, disk sometimes livid-blackish the separable pellicle slightly viscid when moist, not striate or substriate in age, surface with a silky sheen. Flesh white, thin on margin, unchanged, purplish under the pellicle. Gills white, subdistant or medium close, becoming flaccid, moderately broad, broad in front, narrowed behind, dry, equal, few forked near base, interspaces venose. Stem white, equal or thickened at apex, spongy within, unchanged, glabrous, even or obscurely rivulose, 3–5.5 cm. long, 1 cm. thick. Spores white in mass, globose, echinulate, 6–7.5 micr. Taste mild. Odor none.
Usually solitary. In mixed woods of hemlock, maple and yellow birch in northern Michigan. July and August. Not uncommon.
Its thin pileus is flexible at maturity. The silky sheen and regular pileus are quite characteristic. The cap has the color of Cooke’s figures of R. Queletii Fr., R. drimeia Cke. and R. purpurea Gill. These three, including R. expallens Gill., have been placed together by some modern authors as one species, characterized by “a pruniose, violaceus, decolorate stem, and very sharp taste.” The taste is said to be so peppery that even when the color is washed by rains they can be recognized by this character. All of the four have violet or reddish on the stem. Our specimens all had a white stem and an impeachable mild taste. Those who place the above four species together under one, on the ground that the difference in the color of the gills and spores is not sufficient distinction, would probably also include our species by neglecting the difference in taste. With our present knowledge, it is however, necessary to keep it distinct.